The practice of cold cabbage moss, how to make cabbage moss cold and delicious

Ingredients. 1 handful of beetroot moss.

Seasoning. A pinch of salad oil.

4 grams of table salt. 1 head of garlic.

Dried chili peppers to taste.

A pinch of sesame oil. A pinch of aged vinegar.

2 grams of sugar. Preparation of cold salad with beetroot moss.

Material Collection: 1The cabbage moss is pinched into small sections, it is best to tear off the skin, and the thicker stalk can be cut into several petals to avoid uneven raw and cooked (some like to peel the skin first, and then cut small pieces with a knife, or do not peel the skin, it is best to pinch it by hand, depending on personal preference).

2.Mix the sauce with soy sauce, vinegar, sugar, and salt to make a sauce for later use (the flavor combination of the juice also depends on personal preference).

3.Hot water in a pot, pour in a little cooking oil, pour in the beetroot moss, and blanch until broken.

4.Cook for about 3 minutes, scoop up, soak in cold boiled water, and remove the vegetable moss until it is cold.

5.Add oil to the pot, heat over low heat, add the red pepper and minced garlic and stir-fry until fragrant, and turn off the heat.

6.Pour the chili oil over the beetroot moss while it is hot, pour in the sauce, add the sesame oil and mix well.

1. Take an appropriate amount of dried moss and soak it in water, soak it in warm water for about 15 minutes, and soak it in cold water for half an hour.

2. Smooth the soaked moss and cut it into small pieces about 3 cm long with a kitchen knife for later use.

3. After boiling water, pour in the moss section of water for about 5 to 8 minutes, don't cook for too long to affect the crispy taste.

4. Remove the moss and drain the water.

5Add minced garlic, salt, Lee Kum Kee cold sauce, appropriate amount of vinegar, appropriate amount of small ground sesame oil, appropriate amount of caster sugar, appropriate amount of black pepper.

Preparation of garlic moss on the beam plate. Blanch the garlic moss and water. Sesame vinegar soy sauce. Grill with this spice.

Hot and sour cabbage moss is delicious. Select tender, unflowered cabbage moss, tear off the rough skin, remove the old leaves, and clean it; Ginger and garlic minced; Finely chop the green onions. Put the pot on the hot fire, put boiling water to boil, put the cabbage moss into the blanching water, boil until it is broken, just cooked and take it out, it is difficult to open and cool, cut it into 1 cm long segments after finishing, and squeeze out too much water.

Put the cabbage moss into a pot, add refined salt, minced ginger and garlic, soy sauce, vinegar, sugar, monosodium glutamate, chili oil, chopped green onion, and sesame oil and mix well. Serve as a dish.

Cabbage moss is the moss that the baby cabbage pulls out of the core of the cabbage in the spring, and the tip of the moss is pinched and eaten. The color of the cabbage is emerald green, fresh and delicate, the effect is the same as the Chinese cabbage, the spring health must eat more green vegetables, it is also one of the important vegetable varieties during the autumn and winter, it is cultivated all over the country, especially in Hunan, Hubei, Anhui, Jiangsu, Zhejiang, Jiangxi and other places. Generally, it is sown in autumn and marketed in early winter, and is fed on young moss.

The main varieties in production are:

Early moss 30. This is a very early maturing variety of cabbage moss, and it has a very strong moss pumping power and a high yield. 30 days after sowing can be harvested moss on the market, more than 10 side mosses per plant, dark green leaves, white moss stalks slightly green, strong commerciality, suitable for consumption all over the country, disease resistance and high yield, the general yield per mu is about 2500 kg.

Early moss 40. This is the purest and softest variety. About 40 days after sowing, the leaves are light green, the moss stem is white, stout, good commerciality, disease resistance and high yield, and the general yield per mu is about 2000 kg.

Early moss 50. This is a medium-late ripening variety of cabbage moss. 50-55 days after sowing, the leaves are dark green, the moss stem is white, the disease resistance is strong, the yield is high, and the yield per mu is generally about 2000 kg.

Yellow moss 30. This is an extremely early maturing variety of cabbage moss. 25-30 days after sowing, the leaves are yellow-green, soft, white moss, weak growth, medium disease resistance, and the yield per mu is about 1500 kg.

1. Spare ingredients: appropriate amount of beetroot moss, 2 cloves of garlic, 1 teaspoon of sugar, a little white vinegar, a little salt;

2. Prepare an appropriate amount of beetroot moss, start from the flower with your fingers, pinch it into a long section, if you can't pinch it, you need to break it off and remove the skin, and carefully clean the pinched beetroot moss;

3. Control the water and set aside, pat the garlic with a knife, peel it and cut it into garlic cloves, prepare all the ingredients, you can start stir-frying, put the wok on the fire and heat it, put in a little cooking oil, and burn it until it is warm;

4. Put the chopped garlic cloves into the pot, simmer over low heat, put the pinched beetroot moss into the pot, add a little water and stir-fry, add a little sugar to enhance the freshness, and stir-fry evenly;

5. When you see that the beetroot moss is fried until it is about to break off, add a little salt to taste, and then add a little vinegar at the same time, stir-fry evenly, so that the beetroot moss can be flavored;

6. After the red cabbage moss is fried, you can turn off the heat, add a little chicken essence to enhance the flavor, stir-fry well, put it on a plate and serve it on the table.